chickenfeet (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
chickenfeet) wrote2005-09-14 03:58 pm
chickenfeet) wrote2005-09-14 03:58 pm
Entry tags:
Piment d' espelette
A lot of Basque recipes call for piment d'espelette which is a kind of paprika made from a specific kind of pepper grown in the Basque country. I had never seen it at the market until today and have tended to substitute smoked paprika. Today Schefflers had some jars hidden away amongst the truffles etc. Unfortunately it was $19.99 for 50g which is decidedly pricey. I'd like to try it but the proprietor said it really wasn't all that exciting. So I didn't.
ETA: Oddly enough one of the other stalls at the market now has fancily packaged flageolets verts and lentilles du Puy. The latter cost something like $11.99 for 500g which is a bit ironic since the bulk place immediately next door has them for $1.65/pound. I'm a bit suspicious of the fageolets too because, as I understand it, the 2004 crop was pretty much wiped out by drought so I suspect they are fairly ancient.
ETA: Oddly enough one of the other stalls at the market now has fancily packaged flageolets verts and lentilles du Puy. The latter cost something like $11.99 for 500g which is a bit ironic since the bulk place immediately next door has them for $1.65/pound. I'm a bit suspicious of the fageolets too because, as I understand it, the 2004 crop was pretty much wiped out by drought so I suspect they are fairly ancient.
no subject
no subject
no subject
A Basque lemur writes:
You'll never get your hands on my peepers!
*scampers up nearest olive tree*
no subject
The expensive bit is the good quality chorizo, pig trotters or whatever to flesh out the lentilles.
no subject
no subject
no subject
no subject